Cookies and Cream Cake

With a thick, mousse-like layer of chocolate whipped cream, crunchy homemade chocolate wafer cookies, a swirl of chocolate and vanilla ice cream, and dark chocolate shavings, this decadent ice cream cake is sophisticated, not too sweet, yet still a hit with kids; I served it to celebrate my husband’s graduation from medical training, and my … Continue reading Cookies and Cream Cake

Double Chocolate Cookies

This is an extra-chocolatey spin on Nestle Toll House’s famous, original chocolate chip cookie recipe, the first chocolate chip cookie in America (click here for the interesting history behind it.) I added cocoa powder and used mini dark chocolate chips, sprinkling a few extra on top for a decorative finish. To compensate for the cocoa … Continue reading Double Chocolate Cookies


Made with ghee, semolina, and besan (split brown chickpea) flour, these melt-in-your-mouth shortbread cookies, whose name refers to a Persian word for bread and an Afghan word for biscuit, are a popular teatime snack in India and Pakistan. I’ve tried a few recipes, and this simple one by Buttered Veg is my favorite. I used … Continue reading Nankhatai

Whole Wheat Apricot Muffins

Much of the sweetness in these delicious whole-grain muffins, adapted from a whole wheat muffin recipe by Mark Bittman, comes from dried Turkish apricots. I simmered the apricots in water, then coarsely mashed them with a fork. Some of the apricots dissolved into the muffin, lending moisture along with buttermilk and olive oil. Others appeared … Continue reading Whole Wheat Apricot Muffins

Double Ginger Biscotti

These nontraditional biscotti have a spicy kick thanks to ginger in two forms: ground and crystalized. Like the classic Italian cookies, they are baked twice for added crunch, but the addition of butter makes them softer on the inside than typical biscotti. I got inspiration from a triple ginger biscotti recipe in Tish Boyle’s The … Continue reading Double Ginger Biscotti

Banana Coconut Rolls

These little loaves are similar to cinnamon rolls, only with tropical flavors. Made with my favorite challah dough, they are filled with mashed banana, toasted coconut, and vanilla extract, twisted into spirals, and sprinkled with additional coconut for a delightful crunch. Like my cinnamon fig challah loaves, they were a big hit with my one-year-old … Continue reading Banana Coconut Rolls